Thank you for explaining to warm the mold! I have had made a lot of discolored chocolates before 🤦♀️
Riverwillow
Finally someone explains how and why to properly make the shells. Thank
spocksvulcanbrain
my dad ordered a mould to make some chocolates for my mom, but it came with no instructions and this is a first for him -- thank you!!
renwhit
“These look perfect..” Why haven’t I seen your video sooner!
Samisback-
Thank you! This was very very helpful.
isengart
How do you correct for thin edges? Could it room temperature, mold temperature, something else? Not sure why but often my shells come out too thin and won't contract to release
android_one
Thank you so much for these videos!! I have a problem, though.... I really struggle to get the bon bons out of the moulds, - what on Earth do I do wrong??? I follow your instructions, but... When you cool them off, do they go into the fridge or the freezer? I have tried both now, but still....
oddnyskomsy
I used Callebault Chocolate it's really great product from manual tempering machine and after I while our production became big production line.
gedz
Hello, do you have any videos on how to make nonpareils using a mold? Thank you.
rich
Hi, what tempering machine is ok to use for a small business? I strugle finding one 😞
bravestchocolatier
Brilliant video Callebaut. I am struggling getting a consistent thickness to all sides of the mould, like here. The chocolate seems to hang in the base and be quite thin at the sides. I do turn it upside as suggested. Could the time between filling an emptying be making a difference? I'm in Australia so the ambient temperature is approx 23-24 degrees. Thanks
samanthamorton
Thank you. This video was incredibly informative. But I don't have a heat gun so what would be a good way to warm the chocolate mould without it?
chrish
What is the correct cleaning for polycarbonate molds
dudicohen
Thank you. How do you make pre crystallised chocolate? Or can you buy it like this?
mariakerr
Okk thank u soo much I'll try with these moulds
aditiporwal
Can you tell me why after a few days my callebaut chocolate makes the weird circle looking things in it when stored?
chsweets
Ty so much ma'am you give great idea 👌👌👌👍
heenachheda
Hi mam, can I use morde compound
chocolate for moulding polycarbonate mould....
or vanleer compound are good
neehatabassum
What’s the best temperature & humidity to have my kitchen when making chocolates please?
seasonsbeauty
Cocoa butter is must be added to colour chocolates??
